Blueberry Cheesecake Pops
June 27, 2021
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Blueberry Swirl Cheesecake Pops
No bake, no dairy vegan blueberry cheesecake pops. Fun summer treat for any occasion! SWEET! 🙂
Ingredients
Blueberry Compote
- 1 cup Fresh blueberries
- ¼ cup water
- 1 packet Truvia sweetener
- ¼ tsp cinnamon
- ½ tbsp lemon juice
- few drops of brandy extract
Thickener
- 1/2 tbsp Arrowroot powder
- Boiled blueberry water
Cheesecake
- 1 cup Daiya Creamy Spread
- 1 cup Raw Cashews
- ½ cup Coconut Milk
- ¼ cup Agave syrup
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- ¼ tsp arrowroot powder
- pinch sea salt (optional)
Instructions
Blueberry Compote
- Wash and place clean blueberries in saucepan with water over medium heat. Add Truvia, cinnamon and lemon juice and bring to a boil.
- Strain off the blueberry juice in a separate bowl whisk 1/2 tbsp of arrowroot powder.
- Add to the pot and continue to cook 2 to 3 minutes until sauce thickens. Remove from heat and stir in brandy extract. Let cool and put aside or refrigerate if not using right away. I made this the day before. 🙂
Cheesecake
- *Place cashews in a bowl and cover with water.
- After cashews are soaked and soft to the touch, drain and combine with Daiya spread, agave syrup, coconut milk, lemon juice, arrowroot powder and salt in food processor or blender. I used my trusted Vitamix. Blend until smooth, creamy and thick.
- Pour mixture into a glass bowl and add 3 table spoonfuls of the blueberry compote into the mixture. Use a knife to swirl mixture throughout batter, do not stir or it will simply turn purple.
- Pour swirled mixture into your silicone pop mold and insert pop sticks.
- Freeze until set (should take about 4 to 5 hours) I let these stand overnight.
- Remove from freezer just before serving and gently pop out of molds. Drizzle sauce just before serving.
Notes
- Soaking tips for cashews - Fill with water just covering cashews and let sit overnight. If you are running short for time you can fill with boiling water and let soak for at least 30 minutes to an hour. You want them to be soft to the touch that you can squeeze with two fingers.
- When blending cheesecake ingredients you want a thick and smooth consistency. Start slow with adding your coconut milk. Scrape down the sides of your blender and check your consistency throughout.
- You can use any fruit you like to make a compote. Strawberries and cherries are a classic but you can get creative.
- For thickening you may also use cornstarch if preferred.
Vegan Chocolate I-SCREAM
June 27, 2021
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Vegan Chocolate I-SCREAM
Homemade rich, creamy and easy to make protein filled treat to satisfy that sweet tooth!
Equipment
- Ice Cream Maker
- Food Processor/ Vitamix and Ice Cube trays
Ingredients
- 2 cups Coconut milk
- 1/4 cup Arbonne Chocolate Protein Powder
- 1 tbsp cocoa powder
- 1/8 tsp sea salt
- 1/8 tsp stevia drops
- 5 drops rum extract
Instructions
- Whisk all ingredients together or place in nutribullet for a quick smoother uniform mix.
- *ICE CREAM MAKER - follow your brand instructions and enjoy
- VITAMIX and ICE CUBE version - Pour the mixture into ice cube trays and freeze. The next day I thawed for about 5 minutes and blended the cubes in my vitamix.
Notes
You can use any milk of your choice like almond or oat. For example you can use 1 cup of almond milk and 1 cup of non dairy creamer.
I chose a sugar free option using stevia as my sweetener. That and the natural sugar from the protein powder was enough for me. You can chose to substitute maple syrup or honey. Or you can use about 1/3 cup of sugar. Try it without.
Options: You can add toppings or even stir in mini chocolate chips for a crunch!
If you do not have any machines you can still freeze it in a container. Stir the mixture every 30 minutes until you reach your desired texture.
The ice cream melts fast but it was so good I didn't mind at all.
ENJOY.
Chocolate Fudge with Salted Caramel Drizzle
June 27, 2021
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Chocolate Fudge with Salted Caramel Drizzle
An easy melt in your mouth, delicious and decadent vegan fudge.
Ingredients
- 1/2 cup Cashew Butter
- 1/4 cup Organic Coconut Oil
- 2 tbsps Cocoa powder
- 2 tbsps Arbonne chocolate protein powder
- 2 tbsps Maple syrup
- 1/2 tsp vanilla extra
- 1/4 tsp fine sea salt
- 1/8 tsp nutmeg powder
SALTED CARAMEL SAUCE
- 1.5 cup unsweetened coconut milk
- 1/2 cup maple syrup
- 1/8 tsp sea salt
- 1 tbsp coconut oil
- 2 tsps vanilla extract
Instructions
Chocolate Fudge
- Mix together the cashew butter and coconut oil until smooth.
- Add cocoa powder, Arbonne protein powder, sea salt, maple syrup and vanilla
- Line a 9-inch square glass with parchment paper and spoon in mixture and smooth out with spatula. You can use any shape pan get creative. I felt like hearts 🙂
- Place in freezer and let fudge set for at least an hour before cutting and serving.
Salted Caramel Sauce
- In a thick bottom saucepan add coconut milk, maple syrup and salt and bring to a boil over medium heat.
- Reduce to medium-low and let simmer for about 35 to 40 minutes, stirring occasionally.
- Add coconut oil and cook an additional 5 minutes or until it reaches a deep caramel colour. Stir more frequently to avoid the bottom burning.
- Remove from the heat and add vanilla. Pour into a bowl and set aside to cool.
- Once cooled slightly, stir vigorously until it is smooth and glossy.
- Spread or drizzle over fudge.
Notes
You can use any nut butter you like. If you keep your butters in the fridge leave out at room temperature for easier mixing and to ensure the coconut oil does not solidify when mixing.
The fudge will melt quickly due to the coconut oil. It is best served directly from freezer.
Fudge can last up to 3 months in a sealed container in the freezer and if stored in the fridge will last up to a month. It will be gone before then!
Left over caramel can be stored in fridge and reheated by putting a room temperature container in a bed of warm water.
You can use any molds you would like depending on occasion. I like pops so I made a few of those as well. Be creative.
ENJOY!
Chocovado Mousse
April 3, 2021
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Decadent Chocovado Mousse
Happy National Chocolate Mousse day! Enjoy this creamy, healthy, vegan and oh so good for you Remix of the Chocolate Mousse.
Ingredients
- 1 medium avocado
- 1 tbsp pure cacao powder
- 1 scoop Arbonne Chocolate Protein Powder
- 160 g coconut cream
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 tsp brandy extract
Instructions
- Scoop out the flesh of avocado into a blender.
- Add 1/4 of the coconut milk and the coconut cream and blend until smooth.
- Add the cacao powder, Arbonne protein powder,remaining coconut milk , vanilla and brandy extract and blend.
Notes
This easy Chocovado mousse is an easy vegan alternative to the dairy version of the traditional chocolate mousse. No dairy, no added sugar! Simple to make and ready in 20 minutes tops.
You can blend all of the ingredients at once in a higher powered blender which will cut recipe time in half. I used multiple steps because my mini bullet was on hand and couldn't handle all of the ingredients at once.
Toppings:
You can just about use anything you want to top your mousse. Fresh berries are an excellent choice for antioxidants.
I chose dried shredded coconut, dark chocolate shavings, toffee bits and a sprinkle of cinnamon sugar.
Get creative and let us know how you like the recipe!
Burrito In a Jar
April 1, 2021
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Burrito in a Jar
In honour of National Burrito Day, here is a healthy Remix recipe of the infamous burrito. No, it's not an April Fool's joke! Spicy vegan burrito in a jar. Easy to grab on the go.
Ingredients
Cilantro and Lime Quinoa
- 1/2 cup quinoa
- 1/2 tbsp fresh lime juice
- 1/4 tsp lime zest
- 2 tbsp finely chopped cilantro
- 1/2 cup water
- 1/2 cup coconut milk
Pico De Gallo
- 1 small Firm Roma tomatoe
- 1/4 cup finely chopped red onion
- 1/2 tsp scotch bonnet pepper
- 1/2 tbsp fresh lime juice
Guacamole
- 1 ripe avocado
- 1 tsp fresh lime juice
- 1/2 tbsp finely chopped red onion
- 1/2 tbsp finely chopped cilantro
Notes
Rinse quinoa in cold water and bring to a boil in water and coconut milk. Cook until quinoa is translucent and to desired texture.
Once cooled mix in, lime juice, zest and cilantro. Set aside.
Pico De Gallo
Dice tomatoes and add finely chopped red onions, scotch bonnet pepper and lime juice. Mix together and set aside.
Guacamole
Scoop out avocado, mash and add lime juice, red onion and cilantro. Set aside.
Place 1 tbsp of olive oil in skillet and saute garlic until translucent. Add green onions, black beans and corn and season with cayenne pepper and salt. Saute for an additional 5 minutes.
Fill your jar with layers of quinoa, black beans and corn, pico de gallo and top with guacamole!
I added a second layer of quinoa to up my carbs and protein after my workout!
Substitutions:
You can use brown rice instead of quinoa.
Add-ons
For additional vegan protein punch and added texture you can top a layer of crispy baked tofu.
Black Bean Burgers
November 8, 2020
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Kicked up a notch with Arbonne Essentials Daily Protein Boost of 10 grams of easy-to-digest vegan protein, derived from peas, rice and cranberries these fibre and protein rich Black Bean Burgers are a great source of fuel after a workout.
In a Pinch – How it’s made for you!
– I used can beans and I mashed them with a fork. I like texture and left some chunks.
If you have time – Fresh cooked is best.
– Soak black beans overnight, rinse bring to a boil in just enough water to cover, 1-2 inches over. Simmer for 1.5 hours. Remove from water and drain.
– You can add all ingredients into a food processor and pulse it for a more smooth, blended consistency.
Black Bean Burgers
Ingredients
- 1 cup Black Beans
- 1 cup Sweet potatoe Grated
- ¼ cup Bob's Red Mill Brown rice flour
- 1 scoop Arbonne Daily Protein Boost
- ½ cup Almond butter
- ¼ cup Green onion diced
- ¼ cup Red onion diced
- 2 tbsp Tamari
- 2 cloves garlic chopped
- ½ tbsp cumin
- 1 tsp cayenne pepper
- 1 tsp ginger powder
- ½ tsp garlic salt
Instructions
- Preheat oven to 350F
- Rinse beans and mash in a bowl
- Mix in all other ingredients until it comes together
- Scoop ⅓ cup and form into burger patties
- Bake in oven for 30 minutes until golden brown
Protein Pumpkin Muffins
September 3, 2020
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Protein Pumpkin Muffins with Cream Cheese Frosting
Yummy, moist and filling protein packed muffins. Healthy thanksgiving inspired dessert!
Ingredients
- 1 cup Brown Rice Flour
- 1 scoop Arbonne Vanilla Protein Powder
- 1 scoop Arbonne Cinnamon Roll Protein Powder
- 1 scoop Arbonne Daily Fibre Boost
- ½ tsp Pink Himalayan Salt
- ½ tsp Grated Nutmeg
- ¼ tsp Ground Cinnamon Powder
- ⅛ tsp Ground Ginger Powder
- ⅛ tsp Ground All Spice
- 3 Eggs
- 1 tbsp Vanilla Extract
- 1 tbsp Full Fat Coconut Milk
- 2 cups Pumpkin Pie Filling
- ¼ cup Raw Pumpkin Seeds
Instructions
- Grease a muffin tray and preheat the oven to 350 degrees.
- In a mixing bowl, whisk together the brown flour, protein powders, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- In another mixing bowl, whisk together the eggs, pumpkin puree and vanilla until smooth and well combined.
- Add the wet ingredients to the bowl of dry ingredients and whisk until just combined and add 1 tbsp full fat Coconut milk. Add pumpkin seeds and stir well.
- Pour the batter into the muffin tray and smooth.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool and frost with cream cheese frosting.